Make the whole recipe to feed a crowd or cut it in half and be full of regret that you can’t redux it for another meal. I use dark meat chicken so the patties remain tender and flavorful with that higher fat content making it all come together beautifully. ⁣⁣We eat greens at every meal, and these to go breakfast salads are perfection. Two sausage patties, half a medium cooked duck egg, some tomatoes, avocado and a drizzle of olive oil, with a side of fruit. ⁣⁣Even though “meal prep” is misunderstood to sound like some awful Sunday torture – it’s a self care practice that can be anywhere on a broad spectrum and you have to find what works best for you. I personally CAN’T with a wall of Tupperware dictating my meals for the week. I like variety so We cook every night, and make enough for Nick and I to have a few meals. ⁣

CREATE approximately 16 (2) ounce patties (flattened for even cooking)⁣

FRY patties in cooking oil over medium heat. Take care to cover your skillet during the process to ensure they cook through. The amount of oil will vary depending on the fat content of the meat and seasoning on your skillet.⁣

COOK through, checking with a thermometer until the internal temperature reaches 165 *I shared this recipe on Monday.

@cookbycolor’s chicken soup. Honestly, just like anything you make – the better the ingredients, the better the final product. Source the best chicken, broth and muster up good intentions, and this will nourish your spirit. It may sound woo woo, but it’s truuue truuue. ⁣⁣Please, don’t be scared of new spices. Buy them in bulk and take a chance. Variety is the spice of life! *I cook the whole chicken under pressure in the instant pot. Feel free to cook the chicken however you want! You can also use pulled meat from a rotisserie chicken + extra broth. ⁣

Stephanie here to convince you to make your own broth! People always tell me they’re afraid to do it wrong, and it breaks my heart. I make it different every time and like ALL of them better than the way I was taught in culinary school. There is no ‘right’ way. Let’s do the thing!⁣⁣Broth is a timeless tradition and was the main focus in the first restaurants in France. “Restaurant” actually comes from restorative which was how these meat broths were advertised. ⁣See? Not everything that is trendy is a fad, and this one is rooted in centuries of practice across the world. ⁣⁣⁣You’ll use it to make quick soups, have a cuppa, sauté steam vegetables w/o oil, flavor braised meats, deglaze pans and heal whatever ails you. ⁣⁣It is as healing to make as it is to eat – slow down and try it sometime J. You’ll appreciate the process of respecting and using the whole animal, and not wasting what can be used in order to buy broth and create more waste.⁣ It feels good, I promise.⁣Also pictured are elements that don’t take much effort but make a world of difference when adding them to weeknight cooking. ⁣Fresh herbs quickly transform from ordinary to extraordinary. Roasted garlic: Mindless to make, packs all the flavor. I much prefer to raw garlic. Caramelized onions: Zamnnn they’re delicious. Flavorful addition to meal prep during the week. Garlic/onion recipes are in the comments. ⁣

Cook by Color is a collaboration– Nick cooks just as much as I do. We love to be in the kitchen together, getting creative, listening to music and of course, eating! This is Nick’s method for crispy skin, and tender meat is absolutely flawless and it’ll only take 10 hands-on minutes. ⁣⁣We make a whole grilled chicken once a week and it feeds us in so many ways. Using a whole chicken is a different experience than parts and pieces. So, obviously it FEEDS us, on average of 5 meals. Then the bones get used for broth, which’ll nourish us again. I got this chicken from a pasture raised poultry farm outside Portland called @marionacres which makes me feel grateful, connected and feeds my purpose to support sustainable agriculture. ⁣⁣I don’t buy pastured protein all the time. I do what I can with what’s accessible and in my budget. It is important to me to advocate for better quality meat, and support farmers that do good work for the environment and the animals. If nothing else, following their social media accounts has taught me a lot and opened the door to allow me to understand more about the politics of food. I talk more about this over @cookbycolor. I am happy to answer any questions, just post them below! ⁣

Ingredients⁣

(1) 4 pound chicken⁣¼ cup ghee⁣1.5 Tbsp kosher salt⁣1.5 tsp. aleppo pepper *1 tsp. dried oregano⁣1 tsp dried thyme⁣¼ tsp onion powder⁣¼ tsp garlic powder⁣⁣BUTTERFLY the chicken by cutting the back bone out with kitchen shears and lay it flat. You can also ask the butcher to do this for you (but be sure to keep the backbone for broth!)⁣⁣PAT the entire chicken very dry with a paper towel.⁣⁣PREHEAT the barbecue to cook over low indirect heat by turning the outside burners on low, and leaving the middle burner off. ⁣MIX salt and spices together in bowl.⁣⁣COAT the ghee evenly all over the chicken skin. ⁣⁣SPRINKLE the seasoning evenly over the ghee-covered chicken. ⁣⁣PLACE the chicken over the middle burner, set a timer for 45 minutes, keeping it covered until then. ⁣⁣REMOVE the chicken once the skin is crispy and the internal temperature is 165 degrees.

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Hi! I am Stephanie. What really fills me up is helping you gain perspective on the healthiest and happiest version of yourself, and to find the peace of mind that it may not look how you thought it would. My mission is to help you find your optimal wellness by cultivating realistic food and lifestyle habits to support your goals and needs.